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Ingredients: |
| 1 Package |
Dry Active Yeast |
| 1 Cup |
Lukewarm Water |
| 1 Cup |
Sugar |
| ½ Cup |
Vegetable Oil |
| 5 |
Large Eggs |
| 3 |
Egg Yolks |
| 8 Cups |
All Purpose Flour – Sifted |
| 1 Tbs |
Salt |
| 1 Cup |
Rasins - optional |
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Toppings: |
Poppy Seads |
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Glaze: |
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Egg Yolk Mixed with 1 Tablespoon Water |
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| Preparation: |
| 1. |
In a small bowl dissolve yeast in ½ cup of lukewarm water and ¼ cup sugar.
Yeast will begin to “bloom” – and become spongy and release a “yeasty” smell –
this should take approx. 10 minutes.
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| 2. |
In bowl of your mixer add the remaining sugar, 5 whole eggs and 3 egg yolks – mix until light yellow and fluffy. Add oil, salt, remaining water, and yeast mixture (and raisins if you like). Using dough hook, on slow speed, continue mixing and add 7 cups of flour one cup at a time. The dough will begin to pull away from the side of the bowl (this will take approx 3 – 5 minutes). Turn mixer off and turn dough out onto you table – knead dough by hand for 5-10 minutes. Add as much of the remaining flour as necessary to prevent the dough from sticking. As you knead the dough will become smooth and elastic.
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| 3. |
Place the dough in a LARGE lightly oiled bowl and cover with a clean kitchen towel.
The dough should double in size – this should take approx. 45 minutes.
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| 4. |
Remove the dough – and punch it down. Don’t worry – once the bread has risen you are home free – and almost guaranteed a successful challah.
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| 5. |
Return dough to bowl and cover – allow to rise another 30 minutes in a warm place.
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| 6. |
Take the dough out and cut in half.
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| 7. |
PREHEAT YOUR OVEN TO 350 Degrees
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Now comes the fun part.
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If you want a Round Challah
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Roll each half into a “snake” – approx 24” long and form the round challah by winding the dough onto itself in a spiral.
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If you want a Braided Challah
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Divide each half into the 1/3’s – and make three 9” “snakes”.
Braid them – pinching the ends together to seal them.
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(You can get fancy and take the braid and make a spiral ….but, either way it’s still a basic challah!)
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Place each loaf on a greased cookie sheet. – and allow to raise, uncovered, for 30 minutes.
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Mix the remaining egg yolk and 1 tablespoon of water – gently brush on formed loaf. Wait five minutes and gently brush on a second coat of glaze. Sprinkle with poppy seeds.
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Place in preheated oven and cook for approx. 35 minutes.
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Challah will be golden brown – and will sound hollow when tapped on bottom. Allow to cool.
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Serve with Honey and Enjoy
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From my family to your family...
L’Shanah Tovah...
I wish you good health and great food in the New Year.
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